-#dhalpuri #dhalpurie #trinidaddhalpurie #trinidaddhalpuri #trinicancook #howtomakedhalpuriroti #howtomakedhalpuri
Here is my mother-in-law's soft, thin, flaky and tasty dhalpuri roti which she has mastered over 50 years. The whole neighbourhood in Trinidad knew her for her roti. Even my dad, who was a roti connoisseur, his favourite food being roti and curried potato, said that her roti was the best roti he ever tasted. So I have made the recipe available for all to enjoy. It is a comprehensive, step-by-step video made especially for those who have never made roti in their life. For the seasoned roti makers, you can try this recipe out... I'm sure you will love it! There is also a shorter video here if this one is too long for you....   • Dhalpuri Roti in 3 minutes! You will ...  
Please leave a comment to let me know how it was and subscribe to my channel and hit the notification bell to be notified when I upload new videos. So do enjoy!!
LINK FOR DHAL GRINDER- https://amzn.to/3WlVywM

00:00- INTRO

00:53- BOILING THE DHAL (uncovered at medium-high heat- 7.0)
- A little over 1 pound YELLOW SPLIT PEAS (https://amzn.to/3gUsmNk)
- A very large, high POT (https://amzn.to/3U8Qn1u) with WATER to boil dhal (if you dont want to boil dhal, you can soak overnight with baking soda and just go ahead and grind)
- Strainer to strain out split peas from water before/ after boiling

01:56- MAKING THE DOUGH FOR DHALPURI (makes about 15 rotis)
- 1 large bowl
- damp cloth to cover / damp paper towel / cling wrap
- 10 cups FLOUR
- 1 teaspoon SALT
- 1 teaspoon WHITE SUGAR
- 3 and 1/2 teaspoons BAKING POWDER (for every 3 cups flour use 1 tsp baking powder)
- 1 and 1/2 tablespoon OIL (either vegetable or olive oil). We used olive oil
- between WARM to HOT water (it should not burn your hands !)- add in small quantities until dough is right consistency (not too wet nor too dry)

13:23- GRINDING THE DHAL
- a dhal grinder (or corn mill as it is officially known)- https://amzn.to/3Nkv76M
- 5 to 7 cloves GARLIC
- 7 leaves CHADON BENI / bandhania
- piece of CELERY
- 2 blades CHIVE
- 3 to 4 PIMENTO PEPPERS
- 1 and 1/2 tablespoon GROUND GEERA
- about 1 tablespoon SALT (or salt to taste)

18:03- DIVIDING DOUGH INTO SMALLER DOUGH BALLS (LOYAHS)
- damp cloth to cover

23:00- FILLING THE LOYAHS WITH DHAL MIXTURE
- some dry flour
- damp cloth to cover

25:59- BALAYING THE STUFFED DOUGH BALLS (LOYAHS)
- 1 rolling pin or bilna and chowki (or just roll out roti on flat countertop) https://amzn.to/3FBzqbU
- some dry flour

27:15- COOKING THE ROTI
- 1 roti TAWA (large enough to cook roti)- https://amzn.to/3DNXB5L
- 1 flat DABLA / WOODEN SPATULA to turn roti- https://amzn.to/3WiCRKB
- some VEGETABLE OIL in a bowl
- a BRUSH or CLOTH or PAPER TOWEL to brush on oil

28:27- STORING THE ROTI - Ready to eat roti !!
28:50- THE FINAL PRODUCT- the "feel" test!
29:13- FOLDING ROTI / TIPS FOR FREEZING & DEFROSTING
30:25- Breaking the roti apart to see how thin it is!
30:48- HOW TO SERVE / what to eat with?
_______________________________________

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